Butternut Squash & Red Onion Galette
Pearl barley, quinoa, tahini and roasted butternut squash wrapped in puff pastry, topped with pickled red onions and pumpkin seeds.
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Tell Me More
- To ensure super crisp pastry- cook on a hot baking tray- and when it cools put it on a wire rack for a few minutes before serving to stop it getting soggy.
- We have removed nuts from the recipe to bring a new twist. We have used tahini for a lovely savoury, sesame flavour and pink pickled onions & pumpkin seeds for a vibrant topping.
- Pistachio and pomegranate topping has been replaced with pickled red onions and pumpkin seeds which still gives a vibrant visual.
Try It With:
- Great with our Trio of Greens and some feta (vegan or regular) crumbled over the top just before serving.
- Or keep our butternut squash galette plant-based and serve with hassleback roasted new potatoes, garlicky green beans with kale, Tenderstem broccoli and sesame seeds.
- A winter salad with chopped romaine leaves, pecans, pomegranate seeds and crumbled gorgonzola. Make a sage vinegarette with olive oil, apple cider vinegar, Dijon mustard, honey and finely chopped sage.
Wine Pairing:
- A Falanghina from Italy with its floral, citrus flavours would be a great match. Or try a good bright Riesling – just make sure it’s dry and crisp, not sweet.
How We Make It At Our Kitchen
- All the veg is prepared by hand in our kitchen, just like you would at home.
- Our chefs add pearl barley and red quinoa to help create a real range of textures.
- It is wrapped in puff pastry and garnished with pomegranate seeds and nibbed pistachios.
Roasted Beetroot, Quinoa & Rocket Salad Recipe
Serves 4-6
350g / 8 small beetroot cooked beetroot (unvinegared)
120g quinoa
150g rocket
200g feta, crumbled (omit if serving to vegans)
4tbsp pumpkin seeds
6tbsp olive oil
4tbsp lemon juice
1tsp balsamic vinegar
3 sprigs of fresh thyme leaves
Black pepper to taste
Method
1 – Heat the oven to 200°C Electric / 180° Fan / Gas 6. Cut each beetroot into 4-6 wedges and arrange in a roasting tin. Mix together 1tsp fresh thyme, the balsamic vinegar and 2tbsp olive oil and pour over the beetroot. Season well and toss together so all the beetroot is thoroughly coated in the dressing. Roast for 20mins and then allow to cool.
2 – In the meantime, rinse the quinoa in cold water (helps to remove the starch and stops the grains sticking together once cooked) before placing in a small saucepan. Cover with 200ml water, bring to the boil and then reduce the heat. Cook covered for 10-12mins or until tender. Drain and allow to cool slightly.
3 – Make the dressing by mixing together the 4tbsp olive oil with the lemon juice and remaining thyme leaves.
4 – Arrange the rocket leaves on a serving plate / bowl. Top with the quinoa, beetroot wedges, the crumbled feta (if using) and the pumpkin seeds.
5 – Drizzle the salad with the dressing and season with cracked black pepper.
Nutrition
Typical Values | Per 100g | Per Portion |
---|---|---|
Energy (kJ) | 904 | 1,383 |
Energy (cal) | 216 | 330 |
Protein (g) | 3.2 | 4.9 |
Carbohydrate (g) | 22.2 | 34 |
of which: sugars (g) | 9 | 13.8 |
Fat (g) | 12.3 | 18.8 |
of which are saturates (g) | 3.3 | 5 |
Fibre (g) | 2.4 | 3.7 |
Sodium (g) | 0.44 | 0.68 |
Salt (g) | 1.1 | 1.7 |
Please Note: The details above are correct as of 8 August 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).
Butternut Squash (30%), Vegan Puff Pastry (21%) (Wheat Flour, Water, Sustainable Palmfat, Salt), Red Onions (18%), Pearl Barley (7%), Rapeseed Oil, Caster Sugar, Red Wine Vinegar [Sulphites], Quinoa (2%), Water, Tahini (2%) [Sesame], Sugar, Garlic, Salt, Lemon Juice, Brown Sugar, Pumpkin Seeds, Rosemary, Ground Cumin, Black Pepper.
Please Note: The details above are correct as of 8 August 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
serves 6
*NOT SUITABLE FOR MICROWAVES*
OVEN COOK
FROM FROZEN
Oven:
Oven Settings
Defrost Instructions:
Due to the base becoming fragile when defrosted, remove the galette from the box and place on a baking tray with the silicon paper provided prior to defrosting. Keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 45 mins.
Please Note: The details above are correct as of 8 August 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Gluten, Sesame, Sulphites
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 8 August 2024 but as we are constantly improving our recipes it is essential to check the label on the packaging.
"The COOK butternut squash and red onion galette was super elegant and bursting with flavours" - The Independent
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